Bagels

The loaf

A bagel is boiled before it's baked — that's what gives it the shiny, chewy skin. We malt the water and finish with a seeded crust.

The build

flour      high-gluten, 14%
boil       60s per side in malted water
top        sesame, everything, or plain salt
bake       425°F, 20 min, shiny and dense

What to look for

The skin should be glossy and the inside dense — a bagel is a toothy bite, not a soft roll. Boil longer for more chew.